Let’s create these epic Southwestern Nachos:

1. Prepare and Slow Cook the Pork:

• Cut each 3.5-pound pork loin roast in half (you’ll have 4 large pieces total).
• Place two pieces in one greased 5-quart slow cooker, and the other two pieces in a second greased 5-quart slow cooker. (Alternatively, use one very large slow cooker if you have one, or cook the pork in batches).
• In a small bowl, combine the apple juice, minced garlic, 1 teaspoon salt, and liquid smoke (if using).
• Pour this mixture evenly over the meat in both slow cookers (dividing it between them).
• Cover the slow cookers and cook on LOW for 7-8 hours, or until the pork is very tender and easily shreds with a fork.

2. Shred Pork and Add BBQ Sauce Mixture:

• Once the pork is tender, carefully remove it from the slow cookers and place it in a very large mixing bowl (or two large bowls).
• Shred the pork thoroughly using two forks. Discard any large pieces of fat.
• In a separate bowl, stir together the 2 1/2 cups barbecue sauce, ⅓ cup packed brown sugar, and 2 tablespoons honey.
• Pour this BBQ sauce mixture over the shredded pork. Toss well to ensure all the pork is evenly coated.

3. Preheat Oven and Prepare Baking Dishes:

• Preheat your oven to 375°F (190°C).
• Grease two 9×13-inch baking dishes with non-stick cooking spray or a little oil.

4. Assemble Nacho Layers:

• Divide the tortilla chips evenly between the two prepared baking dishes, spreading them out to cover the bottom.
• Top the tortilla chips in each dish evenly with the prepared BBQ pulled pork mixture.
• Prepare Fresh Topping: In a medium bowl, combine the frozen corn (no need to thaw if baking immediately), rinsed and drained black beans, chopped seeded tomato, chopped red onion, minced fresh cilantro, seeded and chopped jalapeno pepper, and lime juice. Stir well to combine.
• Spoon this fresh corn and bean mixture evenly over the pork layer in both baking dishes.

5. Bake the Nachos:

• Place both baking dishes in the preheated oven.
• Bake, uncovered, for 15-20 minutes, or until the nachos are heated through and the edges are lightly bubbly.

6. Make the Cheese Sauce (While Nachos Bake):

• While the nachos are baking, prepare the cheese sauce. In a small saucepan, combine the cubed process cheese (Velveeta) and the 2% milk.
• Heat over low to medium-low heat, stirring frequently, until the cheese is completely melted and the sauce is smooth and creamy. Keep warm. Do not let it scorch.

7. Finish and Serve:

• Carefully remove the hot baking dishes of nachos from the oven.
• Immediately drizzle the warm Velveeta cheese sauce generously over the nachos in both dishes.
• Serve hot and let everyone dig in! Offer extra toppings like sour cream or guacamole if desired (not listed in recipe).

A true feast ready for sharing!